Pressure Cooker Low Carb Deviled Egg Salad Roll Ups

These Pressure Cooker Low Carb Deviled Egg Salad Roll Ups make a beautiful presentation at any type of luncheon. You won’t miss the bread. You are going to love the method for cooking the Eggs.

No worries about hard to peel shells or shells in the Egg Salad. The worst this to take a bit of Egg Salad and get a shell. I can’t continue to eat the Egg Salad, can you? Once I find shell, lunch is done. 🙂

I’m using a really great technique that I recently heard about in my This Old Gal Pressure Cooking Group. This method will eliminate the worry about peeling eggs and the eggs will cook quicker then with the shells.

Remove Eggs from Pressure Cooker and turn them out into a Bowl. Place in refrigerator to cool. You can see from the above photo, the Eggs are perfectly cooked and are pulling away from the side of the Loaf Pan. No sticking! Yay!

Use a Whisk or Fork and mix together the Deviled Egg Salad Dressing Ingredients.

Chop Eggs and Add Dressing

When making plain old Egg Salad, I like to smoosh my Eggs really well. For this recipe, I like the texture of the chopped Eggs. If you have a Baking Rack, place the Hard Boiled Egg Loaf on the Baking Rack and push the Eggs through. They will be perfectly and evenly diced. If you don’t have a Baking Rack, just chop up the Eggs, however you like.

Carefully core the Cabbage with a sharp Pairing Knife. Gently pull off some Leaves. Place a scoop of the Pressure Cooker Low Carb Deviled Egg Salad Roll Ups into three Cabbage Leaves. Top with thinly sliced Radish and sprinkle on some Fresh Parsley. Scallions and Watercress make nice toppings too!

Of course, you can always make a loaf of my Hokkaido Milk Sandwich Loaf and serve the Egg Salad on bread. 🙂 Egg Salad is so easy to make in a Loaf Pan, you’ll never want to do it any other way again!

Tools

Instructions

Coat Loaf Pan well with Oil. Crack in 6 Eggs. Sprinkle Salt and Pepper over Eggs.

Add 1 cup of Water to Pressure Cooker cooking pot. Place Trivet into pot and place Loaf Pan of Eggs on to Trivet.

Lock on Lid and close Pressure Valve. Cook at High Pressure for 2 minutes. Wait at least 10 minutes before you release the pressure. Turn Eggs out into bowl and place in Refrigerator to Chill. Once chilled, push Eggs through Baking Grate into Mixing Bowl.

Whisk together Sauce Ingredients and carefully fold into the chopped Eggs. Core Cabbage and remove 3 Leaves. Shave down the white vein. Add a scoop of Deviled Egg Salad to each Cabbage Leaf. Top with slices of Radish and a sprinkling of Fresh Parsley. Roll up and enjoy.

Notes

If using a smaller loaf pan, add one minute to the cook time.

You can also cook for 3 minutes and then wait 5 minutes to release the pressure. Do whatever is convenient for you.

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